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Effect of microbial transglutaminase on spaghetti quality.
J Food Sci. 2008 Jun; 73(5):C306-12.JF

Abstract

To examine the potential application of microbial transglutaminase (MTG) on semolina dough properties and quality of raw and cooked spaghetti, the effects of various MTG addition levels on the solubility of proteins, SDS-PAGE pattern of semolina dough proteins, and textural and structural properties of raw and cooked spaghetti were investigated using semolina from a high-protein good variety (MACS 1967) and a low-protein poor variety (PDW 274) durum wheat. To increase the concentration of lysyl residues and possibly enhance the extent of cross-linking of protein matrix by MTG, a commercial soy protein isolate (SPI) was added at a level of 3% (w/w) in combination with MTG, and its effect on semolina dough properties and spaghetti quality was investigated. The addition of MTG significantly decreased the solubility of semolina dough proteins. SDS-PAGE results showed that with increasing levels of MTG, a progressive decrease in the intensity of the bands corresponding to molecular weight of around 66 kDa was observed. Protein cross-linking reaction catalyzed by MTG resulted in changes in dough properties, dry spaghetti quality, cooking quality characteristics, and microstructure of cooked spaghetti. However, the quality improvements were more evident in spaghetti from the poor variety PDW 274 than from the good variety MACS 1967. The results also showed the ability of MTG in the formation of heterologous polymers between SPI and durum wheat proteins to improve the quality of spaghetti samples.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Aalami M
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IR Iran. mehranalami@gau.ac.ir
Leelavathi K
No affiliation info available

MeSH

BacteriaCookingDietary ProteinsElectrophoresis, Polyacrylamide GelFlourFood-Processing IndustryHumansPlant ProteinsSolubilityTransglutaminasesTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18576974

Citation

Aalami, M, and K Leelavathi. "Effect of Microbial Transglutaminase On Spaghetti Quality." Journal of Food Science, vol. 73, no. 5, 2008, pp. C306-12.
Aalami M, Leelavathi K. Effect of microbial transglutaminase on spaghetti quality. J Food Sci. 2008;73(5):C306-12.
Aalami, M., & Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5), C306-12. https://doi.org/10.1111/j.1750-3841.2008.00741.x
Aalami M, Leelavathi K. Effect of Microbial Transglutaminase On Spaghetti Quality. J Food Sci. 2008;73(5):C306-12. PubMed PMID: 18576974.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of microbial transglutaminase on spaghetti quality. AU - Aalami,M, AU - Leelavathi,K, PY - 2008/6/26/pubmed PY - 2008/10/10/medline PY - 2008/6/26/entrez SP - C306 EP - 12 JF - Journal of food science JO - J Food Sci VL - 73 IS - 5 N2 - To examine the potential application of microbial transglutaminase (MTG) on semolina dough properties and quality of raw and cooked spaghetti, the effects of various MTG addition levels on the solubility of proteins, SDS-PAGE pattern of semolina dough proteins, and textural and structural properties of raw and cooked spaghetti were investigated using semolina from a high-protein good variety (MACS 1967) and a low-protein poor variety (PDW 274) durum wheat. To increase the concentration of lysyl residues and possibly enhance the extent of cross-linking of protein matrix by MTG, a commercial soy protein isolate (SPI) was added at a level of 3% (w/w) in combination with MTG, and its effect on semolina dough properties and spaghetti quality was investigated. The addition of MTG significantly decreased the solubility of semolina dough proteins. SDS-PAGE results showed that with increasing levels of MTG, a progressive decrease in the intensity of the bands corresponding to molecular weight of around 66 kDa was observed. Protein cross-linking reaction catalyzed by MTG resulted in changes in dough properties, dry spaghetti quality, cooking quality characteristics, and microstructure of cooked spaghetti. However, the quality improvements were more evident in spaghetti from the poor variety PDW 274 than from the good variety MACS 1967. The results also showed the ability of MTG in the formation of heterologous polymers between SPI and durum wheat proteins to improve the quality of spaghetti samples. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18576974/Effect_of_microbial_transglutaminase_on_spaghetti_quality_ DB - PRIME DP - Unbound Medicine ER -